Crispy homemade falafel

Name: Crispy homemade falafel
Prep time: 25 minutes (plus 9 hours to soak and chill)
Yield: 4.0
Ingredients: 0.5 lb dried chickpeas; 0.5 cup packed fresh cilantro leaves; 0.5 cup packed fresh parsley leaves; 0.25 cup packed fresh mint leaves; 1 small bunch green onions, trimmed and chopped; 3 cloves garlic, chopped; 2 tablespoons sesame seeds (optional); 1.5 teaspoons kosher salt; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 0.5 teaspoon baking powder; 2 cups canola or vegetable oil; 0.5 cup tahini, stirred well; 2 tablespoons fresh lemon juice, plus more to taste; 0.5 teaspoon kosher salt; 0.25 to ½ cup hot water, as needed; 2 Persian cucumbers, sliced; 1 cup cherry tomatoes, halved; 2 to 3 pitas, toasted

Crispy on the outside and tender and bright green on the inside, homemade falafel is the kind of dish that feels hard to make but is surprisingly easy to pull off at home. The fritters combine chickpeas or fava beans, fresh herbs, spices, and onion into balls or patties before being fried until golden and crispy. They’re impossible to resist, especially when swiped through tahini sauce or hummus.

With a little planning ahead, you can make fresh, crispy falafel at home. It’s the kind of dish that really wows with minimal effort and hands-on time. No one would ever guess how easy this recipe really is.

Preparation Time: 25 minutes (plus 9 hours to soak and chill)

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Ingredients

SERVINGS:

Calories: 670 Protein: 22 g

Falafel

0.5 lb dried chickpeas
0.5 cup packed fresh cilantro leaves
0.5 cup packed fresh parsley leaves
0.25 cup packed fresh mint leaves
1 small bunch green onions, trimmed and chopped
3 cloves garlic, chopped
2 tablespoons sesame seeds (optional)
1.5 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
0.5 teaspoon baking powder

For frying

2 cups canola or vegetable oil

Tahini sauce

0.5 cup tahini, stirred well
2 tablespoons fresh lemon juice, plus more to taste
0.5 teaspoon kosher salt
0.25 to ½ cup hot water, as needed

For serving

2 Persian cucumbers, sliced
1 cup cherry tomatoes, halved
2 to 3 pitas, toasted

Preparation

Soak the chickpeas: Add the dried chickpeas to a large bowl and cover with 3 to 4 inches of water. Soak for at least 8 hours or up to 16 hours.
Drain the chickpeas: When ready to cook, rinse and drain the chickpeas, then spread them on a clean kitchen towel to dry briefly.
Make the mixture: Add the cilantro, parsley, mint, green onions, garlic, sesame seeds (if using), salt, coriander, cumin, and baking powder to a food processor. Add the chickpeas and process, scraping down the sides once or twice, until everything is very finely minced. When you press some of the mixture together, it should mostly hold its shape.
Chill: Loosely cover the food processor bowl and refrigerate for 30 minutes to 1 hour.
Make the tahini sauce and platter: Meanwhile, stir together the tahini, lemon juice, salt, and ¼ cup hot water in a small bowl. Add more water as needed to reach your desired consistency, and more lemon juice to taste. Arrange the cucumbers and tomatoes on a platter and cut the pitas into wedges.
Heat the oil: Once the mixture has chilled for at least 30 minutes, add the oil to a large cast-iron or heavy-bottomed skillet with tall sides. Heat over medium-high heat until the oil reaches 375°F.
Form the falafel: While the oil heats, stir the chilled mixture. Scoop it by the heaping tablespoon and use your hands to press each portion into a ball or patty. Place on a plate.
Fry the falafel: Add half of the falafel to the hot oil and fry for about 2 minutes, until deep brown and crispy on the bottom. Flip and fry for about 2 minutes more. Transfer to a cooling rack or paper towel-lined plate. Let the oil return to 375°F, then fry the remaining falafel, adjusting the heat as needed.
Serve: Add the falafel to the platter and serve immediately with the tahini sauce.

Falafel stuffed into pita pockets with tomatoes and cucumbers, next to a falafel cut in half to show its bright green herb-filled inside.

Tips

Use dried chickpeas, not canned: Canned chickpeas have too much moisture, which makes the falafel gummy inside and less crispy outside. Soaked dried chickpeas are the key to the signature texture.
Plan ahead: If you’re making falafel for dinner, start soaking the chickpeas first thing in the morning.
Don’t pack them too tightly: Press the mixture just enough to hold together. Packing too firmly makes the falafel dense.
Use a thermometer: An instant-read thermometer makes frying much easier. Measure the oil in the middle of the pan, with the probe fully submerged but not touching the bottom.
Use enough oil: If your skillet is especially large, you may need more oil. About 2 inches is ideal.
Air fryer option: Lightly spray the basket and add the falafel in a single layer without touching. Spray the tops, then air fry at 400°F for 10 to 15 minutes, flipping and spraying again halfway through. They won’t be quite as crispy as fried falafel, but it’s a low-mess option.
Storage: Refrigerate leftover falafel in an airtight container for up to 3 days. Store the tahini sauce separately for up to 5 days.
Reheating: Reheat in an air fryer at 400°F for 4 to 5 minutes, or bake at 400°F for about 10 minutes, turning once or twice, until warmed through and crisp.
Freezing: Freeze cooled, fried falafel in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in the oven or air fryer, adding a few extra minutes.